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Wednesday, June 13, 2007

Rib Roast Showdown


Rib Roast ready to be aged in refridgerator


Aged Rib Roast Roasted in Oven at 425 degrees to an internal temp of 130 degrees. Note the difference in size between the fresh, raw roast and the roast after aging and baking. All that concentrated beef flavor.

Remember, the beef in the video below was grilled over propane gas burners. I only had photos of roasts done earlier in the year. Sorry.




2 comments:

Rodrigo said...

Oi, achei teu blog pelo google tá bem interessante gostei desse post. Quando der dá uma passada pelo meu blog, é sobre camisetas personalizadas, mostra passo a passo como criar uma camiseta personalizada bem maneira. Até mais.

Anonymous said...

Cute kid.